Hello. My name is Kaylie and I haven’t blogged in two years, one month, and six days. Now that’s embarrassing.
But what I have done is eaten (duh). And thought about this blog child of mine. When I ate something really delicious, I thought ‘Ooh I should blog this.’ Then a year passed and then another and here we are. A lot has happened (read: new city, new house, new job, new baby) but more on that later.
The other really embarrassing this is that the only recipe we make from this blog is the Thai Quinoa Bowl. It. Is. Amazing. We eat it at least twice a month. We’ve adapted it over time, especially now that I eat seafood.
So I am saying HELLO ol’ friends, it’s been a while. I will post a life update soon but I thought I’d dip my toe into the blogging waters and start with our favorite recipe.
Thai Quinoa Bowl
Adapted from Ambitious Kitchen
Salad
3/4 cup uncooked quinoa
2 cups broccoli slaw
1/2 red bell pepper, diced
1/2 cup snow peas
3/4 cup frozen corn
1/2 cup cashew halves
4 eggs
1-2 tsp sesame oil
Optional add-ins:
- Shrimp
- Water chestnuts
Dressing:
1/2 cup creamy peanut butter
1/2 tsp ginger
1/4 cup + 2 tbsp low sodium soy sauce or coconut aminos
2 tbsp olive oil
1/4 cup water
2 tsp sesame oil
Cook quinoa. Optional to sauté the broccoli slaw in a little sesame or olive oil. Put broccoli slaw in a large bowl. Scramble eggs in a little sesame oil. Add veggies, quinoa, cashews, and cooked eggs to broccoli slaw.
In a microwave safe container, combine dressing ingredients. Microwave for 60 seconds. Stir to combine. Microwave longer if peanut butter isn’t melted when stirred. Pour often broccoli slaw mixture and stir to combine.
Kayl Chips 